From a poor ingredient such as onion combined with a noble panettone, a truly intriguing dish was born!
Chef friend David Perissinotto has thought of another original way to reuse Loison panettone.
For this recipe he used the Noël Panettone and suggests: “It’s an unusual dish but trust me, it’s really good and the ingredients match very well“.
- 4 servings
- 4 medium-sized white onions
- 100 g grated Parmigiano Reggiano
- 80 g crumbled Noël Panettone
- 400 g of delicate pumpkin pulp already cooked in the oven
- Nutmeg and Cinnamon to taste
- Buro, salt and pepper to taste
Cut the ends of the onions leaving the outer part intact. Remove the inside of the onions being careful not to break them. Finely chop the part extracted from the onion, brown it with butter until it becomes golden.
Pour the mixture into a bowl with the grated Parmigiano Reggiano and the crumbled panettone, add a pinch of salt and pepper. Mix well and fill the onions with the mixture. Add some butter on top and close them with the top to form a lid.
Put the stuffed onions in the oven and cook them in a preheated oven at 200 ° C for 20 minutes.
Meanwhile, pour the pumpkin pulp into a blender, add cinnamon, nutmeg, salt and pepper to taste, and 1/3 of sunflower oil (the pumpkin must be hot, if cold put it in the microwave for 1 minute). Blend everything until it forms a smooth cream.
Once the onions are cooked, serve them with the pumpkin cream and a sprinkling of panettone.
The Chef's advice
To make the crumbled panettone, cut it into 1 cm thick slices and dry it in the oven at 110 degrees for 1 hour and a half; if it is still soft, continue cooking by lowering the temperature to 99 degrees until it becomes crunchy. Once cooked and cooled, blend it until crumbled.